Golden Hake with Corn, Lime and Chive Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with half of the olive oil.

2. 2

   2. Pat the hake fillets dry with paper towels. Place them in a bowl and toss with the lime juice, half of the garlic, half of the salt, the black pepper, and the remaining olive oil. Let rest for 10 minutes.

3. 3

   3. Meanwhile, make the crust: in another bowl, combine the crushed corn flakes, melted butter, chives, lime zest, sweet paprika, the remaining garlic, and a pinch of salt. Stir until the flakes are evenly coated.

4. 4

   4. Arrange the hake fillets on the prepared tray. Spread a thin layer of Dijon mustard over the top of each fillet.

5. 5

   5. Divide the corn-flake mixture over the fillets, pressing gently with your fingers so the crust sticks without breaking the fish.

6. 6

   6. Bake for 14 to 18 minutes at 220 °C / 425 °F, depending on thickness, until the hake is opaque, flakes easily with a fork, and the crust is golden. For extra color, broil for 1 to 2 more minutes, watching closely, at the same temperature setting.

7. 7

   7. Remove from the oven and let rest for 2 minutes. Finish with the chopped fresh parsley and serve immediately, spooning over any lime-mustard juices left in the dish.